What is a cafe kitchen?

Seating for these features often comes in the form of barstool or high café-style chairs, convenient for adding when you have a preponderance of guests, and removing when you need room for cooking, food preparation or cleaning. Another common decoration in café-style kitchens is the under-sink curtain.

How can I make my kitchen like a café?

A Coffee “Counter”

An open kitchen with a half-wall would be your ideal space for a café-style nook, a coffee or drinks counter. You can install a wooden or granite countertop on the half-wall. Or get a ledge nailed on the wall. If you can use this counter as a workspace too, it would be even better.

How big should a kitchen be in a café?

The minimum size of a kitchen with accommodation up to 50 seats must be, at least, 20 square meters including the washing area. For greater receptivity, 0.5 square meters per seat are calculated.

What makes something a commercial kitchen?

A commercial kitchen is a fully equipped prep kitchen that is rented out for shared use. They're also known as culinary kitchens, shared kitchens, community kitchens, kitchen incubators, food innovation centers, accelerators, and food hubs.

What are the types of commercial kitchen?

There are five commonly used in most commercial kitchens: assembly line, island, zone-style, galley and open kitchen. Each one has unique benefits depending on the style of restaurant you want to open, the type of food you are cooking and the amount of space your building allows for kitchen space.

Planning a New Cafe - Cafe Design

What are the 6 types of kitchen layouts?

What is a corporate kitchen?

Commercial kitchens—also known as a shared-use, commissary, or incubator kitchens—are commercially-licensed spaces where chefs, bakers, caterers, and other culinary professionals can prepare their goods legally while providing the scheduling and budgetary flexibility that many small businesses need.

What makes a commercial kitchen commercial?

The word 'commercial' tells us that these kitchens are designed for food that is to be sold rather than food that is cooked and eaten by the person or people making it. Commercial kitchens are built to handle a high volume of orders, large turnover, and different types of food at varying preparation stages.

Do you have to have a dishwasher in a commercial kitchen?

Cleaning in a commercial kitchen

Cookware, crockery, cutlery and other catering equipment should be cleaned in a dishwasher wherever possible. If this is not an option, you must thoroughly wash equipment in hot soapy water before rinsing in very hot water.

How many sinks do you need in a commercial kitchen?

Even the smallest restaurant requires at least two sinks, and many establishments need three. Large commercial kitchens may have several. You need at least one double sink for washing and rinsing equipment.

What are the types of kitchen layout?

There are six basic types of kitchen layouts: Island, Parallel, Straight, L-Shape, U-Shape, Open, and Galley.

How large is an average cafe?

Typical seating for full-service coffee shops is for 35-50 patrons. All in all, this will bump up your front-of-house square footage to between 1200 and 1600 square feet. And the total for a full-service coffee shop will range from 3500-4600 square feet.

How much space is needed for a cafe?

To have room for 15-20 people typically requires 800-1000 square feet. So for a small, basic service coffee shop, you'll probably need between 1500 and 2000 total square feet.

Can you put a coffee bar in your dining room?

A minimum of about 2 feet of countertop is recommended to create a cute coffee bar. This will allow space for a coffeemaker, small mug collection, and assorted coffees and teas. I decided to put my coffee bar in our dining room to allow for more display space, but I do have a mini tea station on our kitchen counter.

What should I put on my coffee bar?

Do you need a fire door in a commercial kitchen?

Any opening between the kitchen and the restaurant should be protected by a shutter with a fire resistance of the same standard as that of the kitchen enclosure.

Can you put a washing machine in a commercial kitchen?

Laundry facilities

Ideally washing machines should be sited away from food preparation and storage areas. However if there is no alternative you must not do your laundry during food preparation for business purposes.

Can you use a domestic oven in a commercial kitchen?

Avoid Using Domestic Gas Equipment

The fact is that the law does not permit commercial kitchens and food businesses to use residential equipment.” Besides, residential equipment is incapable of meeting the demand of food businesses such as food outlets, hotels, and restaurants.

Do you need a certificate to work in a kitchen?

In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food. You must however be able to demonstrate that they have received instructions or supervision in the following ways: training on-the-job.

Can you have wood in a commercial kitchen?

Work surfaces should be easy to keep clean or disinfect. The surface should be smooth, washable and made of non-toxic materials. Unsealed wood is not suitable.

How small can a commercial kitchen be?

Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small commercial kitchen.

What is an industrial kitchen?

(in Russian, fabrika-kukhnia), in the USSR, a large-scale mechanized catering enterprise that produces food for public consumption—its complete production cycle ranges from the initial processing of raw materials to the final stage of food preparation.

What is a production kitchen?

Production kitchens are responsible for the receiving, storing, organizing, and distributing food and supply items to the satellite kitchens. The First Cook has the lead responsibility for coordinating the timely preparation, packaging and distribution of foods to the satellite kitchens.

What's the difference between a corporate chef and an executive chef?

A corporate chef is a type of executive chef whose job is to oversee the culinary management of a restaurant chain or hotel. They combine their food expertise with business tactics to market and adapt their establishment to meet consumer needs.